- Begin by toasting coconut in a dry pan over medium heat to make the kerisik. Once golden brown, remove from heat. Place kerisik in a bowl, and set aside.
- To make the rendang paste, either pound the ingredients in a mortar and pestle or blend together in a blender/food processor. Fry the paste in a large pot or pan for 20-30 mins on high heat or until fragrant and brown in colour.
- Add chicken and stir until chicken is evenly coated in paste. Add coconut milk, and then allow to simmer on low heat until sauce has thickened and chicken is fully cooked. If sauce is too light, add in dark soy sauce to achieve desired colour.
- Remove from heat and stir through kerisik, kaffir lime leaves, and season with salt and sugar to taste.